Gingerbread Monk comments

So the Gingerbread Monk has been getting some love this holiday season, though mainly from the Party Pig in my fridge (at this point). For the following reasons, I am going to wait to do a proper tasting. Having brewed this specifically for Christmas etc, the Pig went into the fridge after only 12 or 13 days after priming. I dont think that fact effected the first taste of the brew much, but what I have noticed, esp. with a beer like this (a darker dubbel-style), is that drinking at the fridge temp masks a lot of the subtleties of the beer and possibly make its weaknesses more apparent... After tasting one from a bottle, straight from the cellar (which was excellent), I began letting the glass sit for at least 15 or 20 minutes after pulling from the keg, before drinking... It is amazing how much ten degrees on a beer like this changes the experience. I have decided to let some of the bottled portion age a bit more before doing a detailed tasting on here.

WHAT I'VE LEARNED: I now have a deeper understanding for when temperature guidelines are on the side of specific beers. Brewing beer yourself you are more open to experimenting with temps and tasting, versus buying beer, throwing them in the fridge, and drinking the same way each time. You start to see how technically, refrigerator temp can many times make an unreal beer (not saying mine is unreal, but) taste not so great.

These were the first labels I have designed, because H was too busy. I like the label, though let it be known I kindof ripped it off of Witkap-Pater Abbey Triple Ale (though changed it a bit!).